• Nancy Bennett

    posted on December 21, 2011 at 11:18 am

    This sounds wonderful, can’t wait to try it

    [Reply]

  • Alisa

    posted on December 21, 2011 at 12:06 pm

    This looks AMAZING! I love Hallie’s new cookbook, it’s definitely a gem.

    [Reply]

  • Jennifer

    posted on December 21, 2011 at 12:37 pm

    This looks and sounds divine! We live in Quebec, so we always have plenty of maple syrup sitting around just begging to be devoured.

    My 3-year-old son had severe eczema until he was diagnosed with food allergies a few months back. I have a blog that shares our family’s battles with eczema, allergies, and asthma (yes, lucky guy has that too).

    I think the key is to learn from one another, so the more information out there to the masses, the better. With this in mind I’ve started a blog hop for anyone dealing with allergies, eczema, or asthma, either for themselves or as a caregiver. If you’re interested in joining, please add a comment. I’d love to welcome you to the group. http://itchylittleworld.wordpress.com/blog-hop/

    Thanks.
    Jennifer

    [Reply]

  • Michelle @ The Willing Cook

    posted on December 21, 2011 at 2:39 pm

    This looks great! Pecan Pie is one of my favorite desserts. While I don’t have any food intolerances, my husband and son do. I wonder if I could use an egg substitute? It’s interesting that there is no oil/butter in the filling. I may give this a try soon without egg. We shall see….Thanks for sharing!

    [Reply]

  • InTolerant Chef

    posted on December 21, 2011 at 3:37 pm

    This is a very lovely recipe, the crust is lovely with the addition of nuts in it too, yummo!

    [Reply]

  • Maggie

    posted on December 21, 2011 at 5:53 pm

    Yum! This looks beautiful. Tarts always do, don’t they? Hallie’s way of cooking and baking is amazing. She’s a gifted girl, that’s for sure.

    [Reply]

  • Hannah

    posted on December 31, 2011 at 6:19 pm

    Oh my oh my! This looks beyond-words incredible! I waaaant :) Happy New Year!

    [Reply]

  • Saundra

    posted on January 3, 2012 at 10:04 pm

    I’m not aware that I have any egg allergies, but am curious about eggs since I’m still having some allergy issues and I don’t know where they are coming from! I always buy cage free eggs; but many of them state that the chickens were grain fed. Could that transfer through to the eggs? I was “cleared” of any problems with eggs and chicken several years ago when I did the NAET protocol. So, now I am wondering if some of the eggs I am using could be causing “gluten” issues because of their feed.
    This tart looks wonderful!! I love love pecan pie. At Thanksgiving I took a little bite as a cheat — that’s how much Iove it. Can’t wait to try this. Thanks Amy! Happy New Year!

    [Reply]

  • Katherine

    posted on October 24, 2012 at 5:03 pm

    I really want to make this. Can I substitute any other flours for the teff flour or would it make a big difference?

    [Reply]

    Amy Reply:

    @Katherine, I think teff is the way to go here. But you can play around and see what happens.

    [Reply]

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  • queuetalent.blogspot.fr

    posted on January 28, 2014 at 10:59 am

    WOW just what I was looking for. Came here by searching for pecan pie

    [Reply]

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